Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honored classics. Patisserie is an integral part of the citys gastronomic tradition and the source of countless delectable creations that combine fruit, cream fillings, icings, frostings, mousses, and pastry. Readers will yield to sweet temptation as they discover the best pastries and cakes the city has to offer, including macaroons, éclairs, rum babas, tarts, Mont Blancs, polonaises, and cakes with Japanese inspiration. The pastry chefs share their signature recipes and show off their artful creations, which are described in the context of their historical tradition, composition, and gastronomic qualities. The evolution of pastry art is also explained, focusing in particular on the new generation of Parisian pastry chefs and chocolate makers, buzzing with the creativity and ingenuity that are redefining their craft. The book includes an address book of the best pastry shops and tea rooms in Paris along with twenty-five recipes from the citys most respected pastry chefs.
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51 of 54 people found the following review helpful
By Elisavet
Format:Hardcover
Every page of this book is pure rubbish.
Particularly from the 177 pages of this book:
- only the 6 had recipes
- approximately 75 of them were whole-page photos of which: six where eclairs (a huge eclair starting from the left page and finishing on the right?!)... six photos of gigantic macaroons (oh, I never thought I would become sick of macaroons)... one whole-page-photo of a brioche(??) ... two left-to-right pages of a close-up-shoot of croissants... one whole-page-photo of raspberries dotted with chopped pistachios (!!)..and so on... Oh, come on! What a waste of paper! Why on earth should one want to own a book with photos of things they have seen over and over again (and which are not accompanied with recipes)?
And the quality of the photos of the various desserts and pastries? I found them too close up, too dark and too average. And absolutely not inspiring or mouth-watering.
And the photos of the patisseries? A whole page showing the chairs of a patisserie? Or the side of a patisserie display cabinet? Where is the design? Where is the elegance? What's wrong with you guys who wrote and published this book?
Oh..wait..Sniff..Sniff..I think I can smell it.. Of course, it is obvious.. The sole purpose of this book it to take advantage of this preference people all around the world show when it comes to anything french (especially the edible stuff).
!AND! did I mention? This book has no index. Of course, why should such a useless book have an index? Especially when the rest of the pages which do not contain poor-quality photos, have some equally useless information like how chic and trendy macaroons have become or how well cream goes with pastries.... Read more ›
Particularly from the 177 pages of this book:
- only the 6 had recipes
- approximately 75 of them were whole-page photos of which: six where eclairs (a huge eclair starting from the left page and finishing on the right?!)... six photos of gigantic macaroons (oh, I never thought I would become sick of macaroons)... one whole-page-photo of a brioche(??) ... two left-to-right pages of a close-up-shoot of croissants... one whole-page-photo of raspberries dotted with chopped pistachios (!!)..and so on... Oh, come on! What a waste of paper! Why on earth should one want to own a book with photos of things they have seen over and over again (and which are not accompanied with recipes)?
And the quality of the photos of the various desserts and pastries? I found them too close up, too dark and too average. And absolutely not inspiring or mouth-watering.
And the photos of the patisseries? A whole page showing the chairs of a patisserie? Or the side of a patisserie display cabinet? Where is the design? Where is the elegance? What's wrong with you guys who wrote and published this book?
Oh..wait..Sniff..Sniff..I think I can smell it.. Of course, it is obvious.. The sole purpose of this book it to take advantage of this preference people all around the world show when it comes to anything french (especially the edible stuff).
!AND! did I mention? This book has no index. Of course, why should such a useless book have an index? Especially when the rest of the pages which do not contain poor-quality photos, have some equally useless information like how chic and trendy macaroons have become or how well cream goes with pastries.... Read more ›
0 of 2 people found the following review helpful
By h.pollard
Format:Hardcover|Amazon Verified Purchase
This is a beautiful book with the most incredible pictures. I have a lot of patisserie books and this one at the moment is the one that I can say is worth having.
The writing is poetic and history of the pastries is enjoyable, but when one is reading the description,one really is tasting the products!
Pierre Herme is the guru of modern patisserie and I have most of his books.Living now in France, I will make an effort to visit all the places mentioned.
A beautiful book to give to pastry chefs who really take their craft seriously.
Well worth having this one in our library!
The writing is poetic and history of the pastries is enjoyable, but when one is reading the description,one really is tasting the products!
Pierre Herme is the guru of modern patisserie and I have most of his books.Living now in France, I will make an effort to visit all the places mentioned.
A beautiful book to give to pastry chefs who really take their craft seriously.
Well worth having this one in our library!
0 of 2 people found the following review helpful
By HOBART
Format:Hardcover
Watch out for drooling on the book! Wonderful pictures and interesting reading. Includes great classic recipes from famous chefs as well.
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